Fabulous Fudge Chocolate Cake

Rich, velvety chocolate meets tender, fluffy cake in this truly decadent dessert. With a dense, fudgy center and a delicate crumb, this Fabulous Fudge Chocolate Cake is sure to satisfy even the most discerning sweet tooth.

And the best part?

It’s surprisingly easy to make, requiring only a few high-quality ingredients and some basic mixing skills.

Ready Time

1 hrs 30 mins

Yields

4 servings

Ingredients

2 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
1/2 cup (110g) unsalted butter, at room temperature
1 3/4 cups (210g) granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.

In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.

Remove from heat and let cool slightly. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the melted chocolate, beginning and ending with the dry ingredients.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

For the best results, use high-quality dark chocolate that’s fresh and has not been exposed to high temperatures. Room temperature ingredients are essential in this recipe, so make sure to take everything out of the fridge about an hour before starting.

Don’t overmix the batter, as this can result in a dense cake.

Stop mixing as soon as the ingredients are just combined. If you don’t have two 6-inch round cake pans, you can use one 8-inch round cake pan instead.

Just adjust the baking time accordingly.

To ensure the cakes release easily from the pans, make sure to grease them thoroughly and line the bottoms with parchment paper. If you’re not using the cakes right away, you can store them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.

This recipe makes two small cakes, perfect for a small gathering or dinner party.

You can easily double the recipe if you need to feed a larger crowd.